Bacon & Egg Breakfast Crepes
These easy savory crepes are adapted from my favorite crepe recipe. I just left out the sugar and vanilla and added a pinch more salt to make them more of a savory breakfast. They taste similar to a breakfast burrito, but with crepes instead of a flour tortilla.
What I love about this recipe is that it’s fool proof and delicious! Simply whip up the batter in the blender in a matter of minutes. Plus they taste great any time of day and are perfect for breakfast, lunch or dinner.
Sometimes when I’m going all out (birthdays, etc), I’ll make a crepe bar and have both savory and sweet crepe fillings. Everyone always loves it and has so much fun filling their own crepes. Perfect for a crowd!
I’ve learned a few tips and tricks from making endless amounts of crepes over the years. With these simple pointers, you’ll have perfectly cooked crepes each time!
- Chill the batter for at least 30 minutes or up to 24 hours. Allowing the gluten to rest gives them a light and airy consistency.
- Use a nonstick pan so that the crepes will easily slide right out of the pan. The last thing you want is for the batter to stick! It also helps to spray the pan in between each crepe.
- Pour just enough batter so that it fills the pan, but the crepes aren’t too thick. I’ve found that 1/4 cup batter is usually the perfect amount for an 8″ pan.
Savory Crepe Fillings
If you’re wondering what to put inside these breakfast crepes, below are a few delicious options. My favorite combination is scrambled eggs, bacon, cheese and green onions.
Sometimes I’ll also add in veggies like bell peppers, mushrooms or spinach. You could even mix them into the scrambled eggs while you’re cooking those in the skillet. Ham and cheese crepes or chicken crepes are always a great idea too!
- Scrambled eggs (or microwave scrambled eggs to make it even easier)
- Shredded cheese
- Green onions
- Bell peppers
- Sour cream
Making Crepes in Advance
Crepes are the perfect make-ahead breakfast because the batter needs time to chill anyways. I like to make the batter the night before and let it sit in the fridge overnight. Then just give it a quick stir the next morning before cooking.
You can also cook the crepes in advance and refrigerate them for up to 3 days. It helps to stack them on a plate with a piece of wax paper in between each crepe (to avoid sticking).
Then when you’re ready to serve, quickly heat them up on a pan or in the microwave. It’s so easy and they taste just as delicious as making them fresh!
Keeping warm: To keep cooked crepes warm, place them in the oven on a baking sheet at 175°F until serving. This is especially helpful if serving a large crowd!
More Savory Breakfast Ideas:
- Breakfast Tacos
- Cheesy Bacon Breakfast Skillet
- The Perfect Omelette
- Ham and Cheese Breakfast Pie
- Crustless Quiche
Savory Breakfast Crepes
- 2 cups milk
- 4 large eggs
- 3 Tablespoons butter , melted
- 3/4 teaspoon Kosher salt
- 1 1/2 cups all-purpose flour , sifted
- 8 large eggs
- 1/4 cup bacon crumbles
- 1/4 cup shredded cheese
Optional fillings and toppings: green onions, tomatoes, mushrooms, spinach, bell peppers, sour cream, salsa
- In a blender, combine all of the crepe ingredients and mix until batter is smooth (about 15-20 seconds). Refrigerate batter for 30 minutes, or overnight.
- Heat a large skillet to medium-high heat. Grease with cooking spray. Whisk the eggs with 2 Tablespoons of water. Then pour into skillet. Begin to pull the cooked outer edge to the center with a spatula to begin scrambling the eggs. Turn off the heat once they are 95% done. Then S&P to taste. Then prepare other toppings.
- Spray non-stick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1-2 minutes per side, or until lightly browned. Remove from heat and stack until ready to serve.
- Fill crepes with eggs, cheese and bacon. Then roll up. Add your favorite toppings and serve!
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!